Chimichurri sauce is a zesty Latin American condiment similar to pesto.
Chimichurri Sauce:
2 cups lightly packed chopped parsley
3-5 garlic cloves
1 teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon chili pepper flakes
2 tablespoons shallot or onion, minced
¾ cup of vegetable or olive oil
3 tablespoons sherry wine vinegar or red wine vinegar
3 tablespoons lemon juice
Cumin Rub:
1 teaspoon granulated garlic
½ teaspoon smoked paprika or Hungarian paprika
½ teaspoon whole cumin
1 pound water-packed extra-firm tofu, cut in half lengthwise
Olive oil
Kosher salt
To prepare the Chimichurri sauce, place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Set aside.
To prepare the rub, combine the garlic, paprika and cumin; mix well. Set aside. Cut the tofu in half lengthwise to make two “steaks” abut ¾-inch thick. Brush lightly with olive oil. Press the rub into both sides of the tofu steaks. Just before grilling, season the tofu steak with kosher salt. Place tofu directly on the cooking grate over direct heat and sear. Cook for 4-6 minutes. Turn the tofu steak with a pair of tongs and a flat spatula if necessary. Sear the second side and continue grilling until done, about 3-5 minutes. Cut tofu into thin slices and serve with Chimichurri Sauce and Grilled garlic Bread
Serves 8 as an appetizer or 4 as a main course.
Grilled Garlic Bread:
8 pieces of crusty and dense Italian bread, cut ¾ to 1-inch thick
4 large cloves garlic, peeled and cut in half
Best quality extra virgin olive oil, preferably from Tuscany
To make grilled garlic bread, grill bread, turning once, until golden on both sides, about 2 to 3 minutes per side. Rub one side of each piece of bread with a half clove of garlic; rub hard for good garlicky flavor. Place each piece of bread on a serving plate and brush with a thin coating of olive oil. Season with salt.
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